Some notable Cantonese dishes include:

• Dim Sum – (literally touch of heart), small dishes served with tea usually at brunch
• Shrimp wonton noodle soup (鮮蝦雲吞麵)
• Watercress dumplings (西菜饺)
• Stir-fried vegetables (炒青菜) – Green leafy vegetables stir-fried in oil and sometimes garlic or ginger, topped with soy or oyster sauce.
• Char siu (叉燒) – BBQ pork usually with a red outer coloring
• Siew Yok (烧肉) – Slices of roast pork skin, fat, and meat cut from a pig that is usually roasted whole
• Braised squabs (燒乳鴿)
• Ho Fun (河粉) – Thin and flat rice noodles
• Fried Dry Beef Ho Fun (乾炒牛河) – Ho fun with fried beef, a staple fried noodle dish
• Thick Rice congee with various toppings and deep-fried breadsticks (白粥,油條 or 油炸鬼)
• Pork rind curry (咖哩豬皮)
• Dace fish balls (鯪魚球)
• Steamed fish (清蒸魚)
• Steamed/stir fried fish intestines (蒸魚腸,炒鱼腸)
• Salted preserved fish (蒸鹹魚)
• Steeped chicken (白切雞) or steamed chicken (蒸雞) served cold with ginger and spring onion oil dipping (薑蔥油)
• Salt-baked chicken
• Soy Sauce (lit. “Old Water”) Duck (老水鸭)
• Slow cooked soups (老火湯)
• Shark fin soup (魚翅羹)
• Braised dried abalone (燜鮑魚)
• Herbal “tortoise” gelatin (龜苓膏) – Jelly made out of herbal grass
• Various steamed/boiled/double-boiled desserts and sweet soups (糕點,糖水)
• Steamed shrimp dumplings (蝦餃 ha gow)
• Lo mein (撈麵) – cooked noodles served usually with minced scallions and ginger, with other added ingredients mixed together, topped with soy or oyster sauce.
• Sticky Rice – Glutinous rice cooked with soy sauce as well as other ingredients such as sausage, scrambled egg pieces, peas, carrot bits
• Zhong (粽) – Glutinous rice wrapped in banana leaf with fatty pork, salted egg, and winter mushroom inside
• Stir-fried watermelon skin (炒西瓜皮）- Home-style stir-fried dish usually made with the peeled skin of a watermelon

Other favorites with unique Cantonese style:

• Roasted suckling pig (乳豬)
• Roasted duck (燒鴨 or 火鴨)
• Roasted goose (燒鵝), the most famous version being from Yung Kee in Hong Kong
• Braised crispy chicken (炸子雞)
• Soy sauce chicken (豉油雞) – chicken slowly cooked in soy sauce
• Beef entrails (牛雜)
• Beef stew (牛腩)
• Hot pot (火鍋 or 打邊爐)
• Pan-fried crispy noodles (港式煎麵) – two sides brown fried egg noodles
• Various dessert drinks served with shaved ice (刨冰)

Wikipedia information about Cantonese cuisine.
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